It is during the next step, mashing, where the koji enzymes begin to hydrolyze proteins, poly-saccharides, and other substrates, and where microorganisms begin to use the products of these reactions. First, however, a high salt brine containing 20% to 25% sodium chloride is added to the solid material. The volume added may vary, depending on the manufacturer's specifications, but a ratio of about 1:1.2 to 1:1.5 (solid to brine) is normal. The high salt concentration in the mash (ranging from 16% to 19%) restricts growth of microorganisms to only those that are especially halo- or osmotolerant. The mash material, referred to as "moromi" or the "moromi mash,"is allowed to ferment in large (300,000 L) tanks for up to a year. Whereas wooden tanks were commonly used, these have largely been replaced first by concrete and then resin-coated
Soy beans Wheat
Soak 16 hours Roast
Steam/autoclave for 1 hour Crush
Was this article helpful?
Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.